2) While the rice is cooking, make the mango mojo dressing. Add the cumin seeds to a small heavy frying pan over a medium heat and toast until fragrant, about 2 minutes.
3) In a mini food processor combine the toasted cumin, garlic, chilli and salt and grind to a coarse paste. Add the olive oil, mango, orange juice and lime juice. Return the mixture to the frying pan and heat until warm.
4) When the rice is cooked, mix in the coriander, chicken, spring onions, beans, avocado and half the diced pepper. Stir to heat through.
5) Drizzle the chicken mixture with half the mango mojo dressing and toss. Spoon the chicken into a serving dish and garnish with the remaining red pepper and the coriander sprigs.